Dietitian's Tip: Instead of the usual breaded and fried fish, this fish is grilled, Mediterranean style. You may substitute halibut, cod, sea bass or any other whitefish, and the calorie values are similar.

Directions

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler.

In a small bowl, combine the basil, parsley, minced garlic and lemon juice.

Spray the fish with cooking spray. Sprinkle with black pepper. Top each fillet with equal amounts of the basil-garlic mixture.

Place the fish herb-side down on the grill. Grill over high heat. When the edges turn white, after about 3 to 4 minutes, turn the fish over and place on a small section of household aluminum foil. Move the fish to a cooler part of the grill or reduce the heat. Grill until the fish is opaque throughout when tested with the tip of knife and an instant-read thermometer inserted into the thickest part reads 145 F (about 4 minutes longer).

Remove the salmon and place on warmed plates. Garnish with green olives and lemon slices.